Shrimp Protein Bowl with Homemade Mango Sauce
This Shrimp Protein Bowl with Homemade Mango Sauce is a healthy, protein-packed dinner recipe that’s fresh, quick, and totally satisfying. It’s packed with nutritious veggies, healthy fats, juicy shrimp, and bursts of tropical flavor—perfect for a quick weeknight dinner or a make-ahead lunch you’re really looking forward to.
Ingredients
For the Shrimp Protein Bowl:
- 12 oz shrimp peeled & deveined
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tbsp lime juice
- ½ tbsp olive oil
- 2 cups cooked brown rice
- 4 cups baby spinach leaves
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 ripe avocado sliced
- Optional: ½ cup salad dressing like avocado ranch or cilantro lime
For the Fresh Mango Salsa:
- 1 large mango diced
- ¼ red onion finely chopped
- ½ red bell pepper diced
- ⅓ jalapeño minced (adjust for heat)
- 1 tbsp fresh cilantro chopped
- 1 tbsp lime juice
- Pinch of salt
Instructions
Make the Mango Salsa
- Fresh salsa is what gives this dish its sunny, tropical flair. In a small bowl, mix together the mango, red onion, bell pepper, cilantro, jalapeño, lime juice, and a pinch of salt. Let it chill while you prep the shrimp.
- Pro tip: Want perfectly diced mango? Slice off the sides around the pit, score the flesh in a crosshatch pattern, and scoop it out with a spoon.
Cook the Shrimp
- In a medium bowl, whisk together garlic powder, chili powder, lime juice, and olive oil. Toss the shrimp in this marinade until fully coated.
- Heat a skillet over medium heat and cook the shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.
Assemble the Bowls
- Grab four large bowls or meal prep containers. In each one, layer: A scoop of brown rice, A handful of spinach, Shredded carrots, Red cabbage, A generous spoonful of mango salsa, Cooked shrimp, Sliced avocado on top
- Drizzle with your favorite dressing (if using) and serve!
- Favorite pick: Bolthouse Farms Cilantro Avocado Dressing adds flavor with only 40 extra calories.
Notes
- 🥗 Prep Ahead: Cook the shrimp and rice in advance and store separately. Assemble fresh when ready to eat.
- ❄️ Storage: Keeps well in the fridge for 3–4 days (store avocado separately to prevent browning).
- 🔥 Reheat: Gently warm shrimp and rice before serving, or enjoy it cold as a refreshing bowl!